Estimation of glycemic index of ragi recipes incorporated with curry leaf powder

Estimation of glycemic index of ragi recipes incorporated with curry leaf powder

Author: 
Santhi Sirisha, K. and Vijaya Lakshmi, V.
Abstract: 

The present study was undertaken to determine the glycemic index (GI) of ragi rotis incorporated with curry leaf powder. Two ragi varieties viz. SRICHAITHANYA (brown ragi) and HIMAJA (white ragi) were selected. Ragi rotis were evaluated for glycemic response. The glycemic index of rotis ranged from 56.2 to 67.3. White ragi roti had the highest GI with 67.3 followed by White ragi roti incorporated with curry leaf powder with 62.5. Brown ragi roti had GI Value of 61.0 and the least was for Brown ragi roti incorporated with curry leaf powder with 56.2. Brown ragi roti incorporated with curry leaf powder had lowest GI whereas white ragi roti got highest GI. The GI of curry leaf powder incorporated ragi rotis of brown and white ragi was significantly less compared to plain ragi rotis. It was found that all the ragi rotis have intermediate glycemic index. Curry leaf powder can be incorporated in the traditional breakfast items to enhance nutritional composition while at the same time help in reducing the GI value.

Paper No: 
1000